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Oyster Report 3.27

Ninigret Nectar
Harvest location:
Charlestown, Rhode Island
Farmer:
Matt Behan

How they taste:  Ninigret Pond is connected via a breachway so the flow inside the pond is limited, taking several days for a full turnover of ocean water, which translates to a lower salinity. Super buttery meat that is as sweet as a turnip or Japanese yam - think earthy, root vegetable-y goodness

Salt Bay
Harvest Location: Nova Scotia, Canada
Farmer: Colton Deon

How they taste:  Squeaky clean shells give way to perfectly plump meats that are as sweet as a bay scallop sautéed in butter and white wine. The initial sugary bite develops into what you’re left with at the end of a bowl of steamers - like sipping the last of the heady, buttery broth with an empty shell. Despite the name, we don’t find these oysters markedly salty.

Chelsea Olympias
Harvest location:
Eld Inlet, WA
Farmer:
Chelsea Farms
*These are very special!!  most of our oysters are from the species virginica which is the most propagated oyster species in the US.  The olympias are rare and have a very unique flavor profile and are harder to grow.  
How they taste:
bag grown, small firm meat with medium brine. nutty, copper finish!